A new standard is providing a way to test for water vapour transmission through flexible barrier materials using electrolytic detection sensors.
Eggshells seem so fragile but so robust at the same time, and scientists from McGill University said this is all down to the eggshell's nanostructure.
Norovirus — the scourge of the cruise ship and, lately, the Pyeongchang 2018 Olympic Winter Games.
Vaccines used by commercial fish farmers may actually be doing more harm than good.
A new study suggests you may be able to differentiate between a high-quality glass of champagne and cheap bubbly just by listening to the sound of the bubbles.
By detecting decay compounds such as cadaverine at very low levels, a newly developed bioelectronics sensor can alert users to rotting food before the stench becomes obvious.
Researchers studied the microbiomes of 116 houseflies and blowflies from three different continents and found they carried over 600 hundred different species of bacteria.
Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.
A European research program that aims to develop and share scientific knowledge on issues such as foodborne zoonoses will be coordinated by ANSES, the French Agency for Food, Environmental and Occupational Health & Safety.
Particle & Surface Sciences' POLA 2000 has been modified to include extra applications.
Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.
To minimise the chances of the global milk supply being impacted by safety breaches, IBM and Cornell University are using genetic sequencing and big data analytics to characterise milk.
They can't use smartphones or Wi-Fi, but bacteria have evolved some seriously complex strategies to communicate with one another. And the resulting interactions are a delicate balance of cooperation and, in some cases, competition. Biologists have uncovered a new way that bacteria lay siege to neighbouring cells by hijacking two factors involved in protein synthesis.
Whiskies might vary in taste and smell, but they are so alike in chemical composition that most analyses can't tell two similar brews apart.
Roughly 10% of people fall ill each year after eating contaminated food but identifying the source of the contamination is not simple, especially as symptoms sometimes only become evident weeks after the pathogen-containing food was consumed.